St. Patrick’s Day Faux-Tatoes
Go green on St. Patrick’s Day with a creative and healthy twist on the classic irish-inspired recipe.
The secret ingredient is green cauliflower! It’s actually a hybrid version of broccoli and cauliflower and is sometimes referred to a broccoflower. It’s flavor is sweet, mild and nutty.
Cauliflower is a member of the cancer-fighting cruciferous family of vegetables. It is anti-inflammatory and antioxidant-rich, and provides your body with vitamin C, Vitamin K, beta-carotene while also boosting healthy digestion and detoxification. Try it on March 17th and you will make it again and again!
1 medium head cauliflower (try it green or traditional white, about 1 ½ pounds)
½ cup butter or ghee
1 clove garlic, minced
Pinch thyme, dried
1 tsp sea salt
fresh ground pepper, to taste
- Break up the cauliflower stems and stalk and place in a steamer basket or a small amount of water in a saucepan. Steam it until tender (approx. 10-15 minutes). Drain.
- In a food processor or blender, blend the cauliflower, butter, garlic, thyme, sea salt and pepper until smooth.
- Plate your dish immediately or transfer to a small casserole dish for family style eating.
Savory Sweet Potato Fries
Yield: 4 servings
2 sweet potatoes
2 tablespoons olive oil
2 cloves garlic
¼ tsp hot pepper flakes
2 ½ Tablespoons fresh thyme (rough chopped)
1. Preheat the oven to 450 degrees.
2. Wash and prepare the fresh ingredients:
– Cut the sweet potatoes in 3rds and then cut each “wheel” in 8ths to make wedges
– Peel and finely chop the garlic cloves.
– Chop the fresh thyme.
3. Prepare the Fries:
– Place all the ingredients in a bowl and toss to coat the potatoes.
– Place the potato wedges on a Teflon coated jelly roll pan (or lightly greased cookie sheet) and spread in one layer on the pan.
4.Cook the Fries:
Cook for 20 -25 minutes on until nicely browned turning once with a spatula after about 10 minutes. Serve hot or at room temperature. Enjoy!
There’s a new healthy rice substitute that is SP friendly*. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you’re going to be making all summer long.
MAKES 4 SIDE-DISH SERVINGS
START TO FINISH: 35 MINUTES
4 zucchini, ends trimmed
2 teaspoons salt
1 tablespoon olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
5. Serve immediately, warm.
* SP = Standard Process Purification Program
Growing up as a kid, the definition of chili was both a small pepper with a very hot flavor and
a spicy stew of ground beef usually with beans too. Both meant yummy goodness. Now chili in our family seems to be synonymous with Monday Night Football. Our version is a chicken variety with savory mexican spices. It’s always a hit, even when our team doesn’t win.
Spicy Mexican White Chicken Chili
2-3 cups shredded chicken (I use rotisserie chicken from the deli section at Sprouts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
2 cups roasted corn (I use frozen from Trader Joe’s)
1-2 ounces taco seasoning mix (I use part of the envelope from Trader Joe’s)
1 (7 1/2 ounce) can of chopped green chilies (use less if you like a milder chili)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can low sodium chicken broth
1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)
Pour beans, corn and chicken in large pot.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth.
Pour over top of ingredients and stir together over medium heat.
Simmer for 15-30 minutes.
Serve topped with green onions, sour cream, and jack cheese, if desired.
Can’t wait until summer to have this pizza! Packed with vitamins and minerals, this Fruity Pizza is the bomb.
The Watermelon “crust” is full of nutritious benefits. It is a high lycopene food. Lycopene is especially important in cardiovascular health and an increasing number of scientists are finding that it is beneficial in bone health too. It also has amino acids known to promote strong kidneys and other organs.
The Kiwi topping is one of the healthiest foods. It has the equivalnet vitamin C of an orange and its available year round. The California crop is from November thru May and then we get them from New Zealand. Their crop hits the market June thru October. Kiwis are a great source of dietary fiber and also provides great antioxident protection.
Blueberries are full of nutritious benefits as well. Chock full of vitamins and minerals like vitamin C, vitamin K, iron, calcium, potasium and magnesium, these colorful fruits make a great pizza topping that is good for you and your body.
Dried shredded coconut not only adds fiber, it adds iron which helps with healthy circulation and tissue maintenance.
watermelon (large slice) cut into eight pie slices
kiwi, peeled and sliced
strawberries, cut in fourths
green grapes, cut in half